Dec 2, 2010

Raspberry Sauce
2pkg. Raspberries
1/4cup Granulated sugar
1-1/2tsp. Cornstarch

Chocolate Graham Crust
10 Whole chocolate graham crackers, broken into pieces
1/2 cup Pecans, toasted
1/3 cup Granulated sugar
5 Tbsp. Butter, melted

4 pkg. (8 oz) cream cheese, at room temperature
1/2cup Sour cream
2/3cups Granulated sugar
1 Tbsp. Cornstarch
4 large eggs
1/3 cup Grand Marnier or orange flavored liqueur
1tsp. Vanilla

Raspberry Cheesecake Topping
2 pkg. Raspberries (6 oz)
2 Tbsp.powdered sugar

Raspberry SaucePuree
2 packages of raspberries in a food processor or blender until smooth.
Press through a mesh sieve to remove seeds.
Pour puree into a measuring cup and add enough water to make 1 cup, if necessary.
Whisk raspberry puree, sugar and cornstarch in a small saucepan until blended.
Bring to a boil over medium high heat, stirring constantly for 1-2 minutes or until slightly thickened.

Chocolate Graham Crust
Preheat oven to 350°F.
Whirl graham crackers, sugar and pecans in a food processor or blender to make fine crumbs. Add 2 tablespoons raspberry sauce and melted butter; pulse or stir until combined. Press mixture onto bottom of 9-inch by 3-inch springform pan with removable bottom
Bake 10 minutes, cool completely.
Reduce oven to 325°F.

Combine cream cheese, sour cream, sugar and cornstarch in a large mixing bowl.
Beat 2 minutes on medium speed.
Beat in eggs one at a time.
Stir in liqueur and vanilla; pour into prepared crust.
Set the springform pan on a length of wide heavy-duty aluminum foil.
Fold the foil carefully up the sides of the pan without tearing it.
Set the pan in a large baking dish or roasting pan and place on oven rack.
Pour in enough boiling water to reach halfway up sides of the springform pan.
Bake 1 hour at 325°F.
Turn off oven and prop the door ajar with the handle of a wooden spoon.
Let cool in the oven for 1 hour.
Remove from oven and cool completely.
Heat remaining raspberry sauce in a microwave-safe bowl on high for 30 seconds, or just until warm.
Spread evenly over top of cheesecake; refrigerate 1 hour.
Garnish cake with remaining fresh, whole raspberries.

Raspberry Cheesecake Topping
Top with remaining 2 packages of whole raspberries and dust with powdered sugar

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